A family favourite. This recipe is tasty, filling and also very forgiving.
Cheese and Spinach Ruffled Pita with Fillo Pastry
1 packet Antoniou Fillo Pastry
130g melted butter
350ml soda water
2 cups feta cheese
2 cups ricotta
1/2 cup milk/yoghurt
300g baby spinach leaves
3 spring onions
You will need a rectangular tray for this recipe or a large round tin.
Gently sauté the spinach and onions in olive oil. Once wilted, cool down and squeeze excess moisture out.
Melt the butter and preheat oven to 175°C fan-forced.
Open the fillo flat on working bench and cover with damp tea towel. Butter your baking tray.
Crumble your feta into a bowl. Add the ricotta and mix thoroughly using your hands. Add the eggs, and cracked pepper. Finally, add the milk or yoghurt.
Mix spinach mixture into cheese mixture.
Take 2 sheets of fillo and butter them. Then, sprinkle a generous amount of mixture onto the fillo.
Start folding the pastry from the shorter end into a fan.
Don’t worry if you get some tears or breaks - line it up in tray. Keep doing this layer by layer until mixture has finished or tray is full.. If you have any fillo left, butter itand ruffle it on top of the fillo.
Butter the top, then pour over the soda water. Allow to rest for 5 mins.
Bake in oven at 180°C for 60 mins or until golden brown.